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Protein Packed Greek Chicken Rice Bowls - Bright, Fresh, and Filling

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • Rice: 2 cups uncooked long-grain white rice or brown rice
  • Marinade: 1/4 cup olive oil, juice and zest of 1 large lemon, 4 cloves garlic (minced), 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Veggies: 1 English cucumber, 1 pint cherry tomatoes, 1 small red onion, 1 red bell pepper, 1 cup pitted Kalamata olives
  • Greens/Herbs: 1 small head romaine or 2 cups baby spinach, 1/2 cup fresh parsley, 1/4 cup fresh dill (optional but great)
  • Feta: 4–6 ounces feta cheese, crumbled
  • Tzatziki or Sauce: 1 cup plain Greek yogurt, 1/2 cucumber (grated and squeezed), 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 clove garlic (grated), pinch salt and pepper
  • Extras (optional): lemon wedges, hummus, pickled red onions, toasted pine nuts

Method
 

  1. Cook the rice. Rinse the rice until the water runs clear. Cook according to package directions. For more flavor, use chicken broth and add a bay leaf. Fluff and keep warm.
  2. Mix the marinade. In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. It should smell bright and garlicky.
  3. Marinate the chicken. Pat chicken dry and toss in the marinade. Marinate at least 20 minutes at room temp, or up to 8 hours in the fridge. Longer equals deeper flavor.
  4. Prep the sauce. Combine Greek yogurt, grated and squeezed cucumber, olive oil, lemon juice, garlic, salt, and pepper. Chill until serving for the best texture.
  5. Chop the veggies. Slice cucumber into half-moons, halve the tomatoes, thinly slice red onion and bell pepper, and pit/slice olives. Roughly chop parsley and dill.
  6. Cook the chicken. Skillet: Heat a large skillet with a thin film of oil over medium-high. Sear chicken 5–6 minutes per side until browned and cooked through (internal temp 165°F/74°C).
  7. Grill: Medium-high heat, 5–6 minutes per side.
  8. Oven: 425°F/220°C for 18–22 minutes, broil 1–2 minutes to brown.
  9. Season the rice. Stir in a squeeze of lemon, a drizzle of olive oil, and a pinch of salt. Optional: fold in chopped parsley or dill.
  10. Assemble the bowls. Add a scoop of rice, top with sliced chicken, cucumbers, tomatoes, onion, bell pepper, olives, and greens. Add a spoonful of tzatziki, crumble over feta, and finish with fresh herbs and a lemon wedge.
  11. Taste and adjust. Add a pinch of salt, extra lemon, or a drizzle of olive oil. Little tweaks wake up the whole bowl.